While the task of rolling
out your own gnocchi seems like a daunting task, this recipe actually requires
a minimal amount of active time. Once the gnocchi are made, they can be frozen
and used at your convenience with any sauce or topping.

Ingredients:

3 Russet potatoes

1 small egg beaten (or 1/2
a large egg)

2/3 cup of all purpose
flour

2 ears of fresh corn,
kernels removed

1/2 cup white onion, diced

1 teaspoon fresh thyme

1 tablespoon butter

2 tablespoons olive oil

2 tablespoons grated parmesan

Sea salt to taste

Method:

Preheat an oven to 400F
degrees. Place the potatoes on a sheet-pan and bake in the oven for 45-60
minutes, or until the potatoes are fully cooked. While the potatoes are cooking, prepare the remaining ingredients. Take the potatoes out of the oven and while
they are hot remove the flesh from the potatoes, discarding the skin.

Using a food mill, potato
ricer, or potato masher break up the potatoes into very fine pieces. Let the
potatoes cool to room temperature and mix in the egg, 2 teaspoons of sea
salt, and half of the flour. Gently knead the dough, adding flour a tablespoon
at a time, until the dough forms a ball and is not sticky to the touch.

Divide the dough into 3 or 4 pieces, and roll into
1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces,
and place on a lightly floured baking sheet. Place in the refrigerator until
ready to use.

Heat a large skillet over medium heat with olive oil. Once
the pan is hot, place as many gnocchi as you can fit in the pan without over-crowding
it and cook until the gnocchi are golden brown, about 3-4 minutes. Turn over
each gnocchi and cook for another 2-3 minutes. Lower the heat to medium-low and
add the onions. Sweat the onions with a large pinch of salt until they are
translucent, about 3 minutes. Be careful not to break up the gnocchi. Add the corn, thyme, butter and
a tablespoon of water and cook until the corn is warmed through and the gnocchi
are nicely glazed. Divide the gnocchi into two bowls and garnish with parmesan.